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Steak Salad with Herb Roasted Potatoes

Salad with grilled steak, roasted herb potatoes, balsamic vinaigrette
Course: Main Course, Salad
Keyword: balsamic vinaigrette, herb roasted potatoes, steak and potatoes, steak salad
Servings: 4 servings

Ingredients

Herbed Potatoes

  • 2 lg potatoes cubed; (I use Russet)
  • ¼ cup olive oil
  • 1 tbsp fresh parsley chopped; if using dried use ½ tbsp
  • 1 tbsp fresh rosemary chopped; if using dried use ½ tbsp
  • ½ tbsp fresh thyme chopped; if using dried use ¼ tbsp
  • 1 tsp salt add more after potatoes are cooked if desired

Balsamic Vinaigrette

  • ½ cup olive oil
  • ¼ cup balsamic vinegar
  • ½ tbsp dijon mustard
  • 2 garlic cloves minced
  • ½ tsp salt
  • ½ tbsp honey optional but highly recommended

Steak Salad

  • 1½ lb sirloin use preferred cut of steak
  • ¾-1 tsp salt use less initially, add more after cooked if preferred
  • olive oil
  • 1 garlic clove optional
  • 1 sprig thyme optional
  • 1 sprig rosemary optional
  • mixed greens
  • cherry tomatoes or preferred tomatoes, chopped
  • red onions caramelized optional but highly recommended
  • gorgonzola

Instructions

Herbed Potatoes

  • Preheat oven to 400°
  • Combine everything in large mixing bowl and ensue potatoes are thoroughly coated.
  • Place potatoes on baking sheet and roast for 20 minutes until tender, flipping halfway. Set aside.

Balsamic Vinaigrette

  • In a jar add all of the ingredients, close with lid, and shake vigorously until combined.
  • Alternatively add all ingredients to a bowl and whisk to combine thoroughly.

Steak Salad

  • For the steak: preheat skillet over medium heat with olive oil. Salt steak and once skillet is hot, add steak. Cook on one side for about 4-6 mins, and flip. Add garlic clove and thyme and rosemary to pan if using. Spoon some oil onto the steak to infuse the garlic and herb. Cook for additional 4-6 minutes until desired doneness, (use meat thermometer to determine this. I cook until about 145° for medium. Let steak rest on a plate or cutting board.
  • Once steak has rested for about 10 minutes, slice and set aside.
  • To assemble salad: add mixed greens to bowl and top with some roasted potatoes, steak, tomatoes, onions, and gorgonzola. Drizzle with vinaigrette.